Sunday, March 6, 2011
Reflections on an Immersion
I've been home for a week since attending the Engine 2 Immersion at the Crossings (now called Travessa) in the Austin Hill Country. It was my third time there--I am like a participant-observer. Somewhere around day three, I get to be part of a panel where experiences regarding weight loss in the plant-strong arena are shared. This journey is the best thing I have ever been able to do.
I have to pinch myself a lot during this retreat. Some heavy hitters are there. And, they say things to me like, "Hey, Char, how goes it?" It is a week of incredible learning about the benefits of following a plant strong way of living. It's not a diet, it is a belief.
One of my favorite parts of the week is the cooking lessons that are taught by Jane Esselstyn, RN. She is the sister of Engine 2 Diet author, Rip Esselstyn. As you know, Rip is the energy behind the entire E2 Immersions, and to know him is not only an honor, but a real life enrichment. Rip is the best. He is smart and crisp, and I always learn so much from him.
Back to sister Jane...she is one of the funniest people I have ever met...she is a bad ass in the best of ways. Jane has an interesting way of cooking plant strong and she brings her humor to the table. I appreciate her commitment to the wellness movement and the many wonderful things she does.
But the girl can cook. Here's her recipe for the "Napoleon." These are a great side dish, or add a salad, and you are golden. Thank you Jane for being the Plant-Strong Goddess that you are. Everyone else, enjoy this recipe. Post some pictures if you make this great dish!
1 Large Red Garnet Sweet Potato cut raw into 1/2 inch slices
1 tube of plain (original) Polenta
Walnut Dressing (1/2 cup walnuts, 1 clove garlic, 1/2 cup water, Tamari to taste) Put everything in the blender--should be nice and thick
1 Heirloom tomato, sliced into 1/2" slices
What to Do:
Place sliced potatoes and polenta on a parchment paper lined cookie sheet in a 350 degree oven. You'll know when they are done, by touch. Let cool.
Sweet Potato Round, walnut dressing, polenta round, walnut dressing, tomato, cilantro.
Now drizzle with Balsamic reduction.
These are so good.
- ▼ 2011 (19)